Instant Pot Wild Rice with Mushrooms

Ingredients

• olive oil (1 tablespoon)
• baby portobello mushrooms (0.5 package)
• diced onion (0.333 cup)
• diced celery (0.333 cup)
• diced carrot (0.333 cup)
• garlic, minced (1 clove)
• chicken stock (1 cup)
• wild rice blend (1 cup)
• dry white wine (0.25 cup)
• dried thyme (0.5 teaspoon)
• dried rosemary (0.5 teaspoon)
• salt and ground black pepper (0 )
• chopped toasted pecans (0.25 cup)
• balsamic vinegar (1 tablespoon)

Instructions

1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select the sauté function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, occasionally stirring, until vegetables soften, about 3 minutes. Turn the pressure cooker off.
2. Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to the manufacturer's instructions, for 15 minutes. Then release the remaining pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. Stir in pecans and balsamic vinegar, and serve.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 261
• fat: 9 g
• sats: 1 g
• carbs: 37 g
• fibre: 4 g
• protein: 8 g
• salt: 0.352 g